08/21/2017

Plant-Based Potato Salad

A healthy American classic

To succeed in the kitchen, you have to be willing to swing and miss from time to time. I've been very busy and missed the mark a lot lately in regards to my cooking, but today I was all in and feel I hit a home run with this recipe. After adjusting the ingredients several times, I think it's finally just right. (My wife will only give it a 9 out of 10.) Hopefully, this post will give even just one of my two or three readers some insight or inspiration about how to prepare a healthier plant-based version of this summertime favorite.

2-3 cloves of fresh minced garlic, but you can use 2 Tbsp of garlic powder if you prefer

4 stalks of celery (finely minced)

1 large red shallot (finely minced)

8-10 minced baby sweet pickles, reserving 3 Tbsp of the brine

1 cup of vegan mayo (I use Veganaise)

1/2 cup of vegan sour cream (Tofutti our your preferred brand)

1/2 cup of Dijon mustard

1-2 Tbsp of honey

1/2-1 tsp sea salt

Instructions

Preheat oven to 425 degrees. While things are heating up, dice the potatoes. Mix the potatoes, coconut oil, dill, and garlic in a large bowl. After, spread them on to baking pan, place in the oven, and roast for about 25 minutes. Next, chop and mince vegetables (celery, shallot, and pickles), placing them in a large bowl. While the potatoes are roasting, combine the mayo, sour cream, mustard, sweet pickle brine, and honey in a separate smaller bowl and thoroughly mix. When the potatoes are roasted, remove from oven and cool. Add roasted potatoes to the bowl with the other veggies and mix. Now, add the sauce and mix. Salt to taste, mix, and test. Make sure to refrigerate your spud salad for at least two hours before serving.